Central production hub is in good repair; outlying sections are very run down but structurally sound.
Inhabitants:
During daylight hours, a full shift of roughly 200 workers. At night, a 30-person security force that patrols the grounds.
Description and notes:
Officially still the Patrick Cudahy Inc. meat packing plant. This facility has existed in some form since 1888 and is the economic center of the town of Cudahy today; most local residents are employed here in one capacity or another. The plant conducts all forms of processing on meat with a focus on preservation, whether by smoking, salting, or rendering into sausage and is the largest operation of its type in the Greater Milwaukee area. Today the plant has no electrical power. Most of the work is performed by hand or with very simple machinery. Lacking refrigeration, the plant does on-site butchering as well. Outlying areas of the facility are used as livestock pens or barns, and sections nearer the center have been converted to slaughterhouses. Smoking of meat is done the old-fashioned way, with actual wood smoke, so some sections of the plant are used as large-scale smokehouses. A small, lightly armed security force patrols the grounds, mostly to prevent vandalism and theft of goods or livestock (and watch for fire breaking out in the smokehouses). This team would be quickly overwhelmed by any large force, but attackers would soon find the entire town rising in arms against them, intent on defending their livelihood.
The meatworks runs on a flexible business model. Most livestock is purchased outright with water tokens with the processed/preserved meat resold at a profit to the government or urban dwellers. Some farmers instead deal with the company through a modified form of barter: they bring their animals to the plant and have them efficiently butchered and processed, turning over a pre-negotiated portion of the meat to the company in exchange. Some area farmers have had informal contracts on this basis for several generations.
Given the large number of cattle and pigs on the grounds awaiting processing, the always-operating smokehouses, and the compost area where manure, bones, and unused animal viscera are piled up for sale as fertilizer, the meatworks gives the town a very distinctive odor.
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The meatworks runs on a flexible business model. Most livestock is purchased outright with water tokens with the processed/preserved meat resold at a profit to the government or urban dwellers. Some farmers instead deal with the company through a modified form of barter: they bring their animals to the plant and have them efficiently butchered and processed, turning over a pre-negotiated portion of the meat to the company in exchange. Some area farmers have had informal contracts on this basis for several generations.
Given the large number of cattle and pigs on the grounds awaiting processing, the always-operating smokehouses, and the compost area where manure, bones, and unused animal viscera are piled up for sale as fertilizer, the meatworks gives the town a very distinctive odor.